YUMMY by Gambino: Spumoni Brownie Delight

SPUMONI BROWNIE DELIGHT

Presented by Kathy Heeren-Ellis

Prep 30 minutes | Total 5 hour 40 minutes | Servings 24

Cool summer treat with this classic Italian layered ice cream brownie treat! Easy to make, just takes time to chill the layers, but is worth the wait! Can be made ahead.

INGREDIENTS

1 box fudge brownie mix prepared as directed on box

Layers

1 package (8 oz) cream cheese, softened

1 cup powdered sugar

1/2 cup more fruit cherry pie filling

1 container (12 oz) frozen whipped topping, thawed

2 boxes (4-serving size each) pistachio-flavor instant pudding & pie filling mix

3 cups cold milk

Topping

1/4 cup chopped shelled pistachio nuts

20 maraschino cherries, stems removed, patted dry, cut in half

2 tablespoons chocolate fudge topping

INSTRUCTIONS

Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make and bake brownies as directed on box for cakelike brownies. Cool completely on cooling rack, about 1 hour.

In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in pie filling and 1 1/2 cups of the whipped topping until blended. Spread over brownie.

In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Beat in 1/2 cup of the whipped topping. Spread over cream cheese layer. Drop remaining 2 cups whipped topping by spoonfuls over pudding layer; carefully spread. Cover and refrigerate 4 hours.

When ready to serve, sprinkle nuts and cherries on top. In small microwavable bowl, microwave chocolate fudge topping uncovered on High 10 to 20 seconds or until thin enough to drizzle. Drizzle over top. Store covered in refrigerator.